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Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Italian cacciucco. [ 4 ] One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish , "along with shellfish such as clams and mussels , and often squid or octopus as well. [ 3 ]
The fish is cut into small pieces. To remove the fishy smell, the fish meat is washed repeatedly until there's no more blood left. After cleaning thoroughly, the fish meat is marinated with salt and citrus juice. The red fish meat will become a bit white. It is then mixed and stirred with sliced onion, rica (a spicy chili), and basil leaves.
Like many similar dishes, it is flavored with palm oil, called dendê in Brazilian Portuguese and is traditionally served with white rice, but may also be treated as a standalone side dish. Caldeirada: A Portuguese fish stew consisting of a wide variety of fish and potatoes, along with other ingredients. Variants include caldeirada de Camarão ...
4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil. 5. Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.
Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer. 4.
Fish head curry [3] [4] Ghalieh mahi ; Haemul jeongol ; Halászlé (Hungarian paprika-based river fish soup) Kokotxas (a traditional Basque fish stew) Maeuntang (spicy Korean soup) Meen Kuḻambu (traditional Tamil Kuzhambu stew, made with fish) Moqueca (traditional Brazilian stew) Riblji paprikaš (spicy Croatian fish stew from Slavonia)
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Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa.There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per ...